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  • 1
    Electronic Resource
    Electronic Resource
    IDENTIFICATION OF PIGMENTS OF THE EGG YOLK FROM PHILIPPINE-BRED DUCKS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Carotenoid composition of the egg yolk of duck (Anus bochas) raised in the Philippines was investigated in order to characterize the pigments responsible for its desirable orange color. Analyses and identification were by column chromatography, thin-layer chromatography with authentic samples, visible absorption spectroscopy and chemical reactions. Principal pigments identified were β-carotene and canthaxanthin. Lower levels of echinenone, cryptoxanthin and zeaxanthin were also detected. The data obtained revealed significant differences in the carotenoid pattern of duck and chicken egg yolks. The ketocarotenoids canthaxanthin and echinenone, which apparently account for the typical orange yolk color of ducks raised under Philippine conditions, are not normally found in chicken yolk. Chicken egg yolk has been reported in the literature to contain primarily the hydroxycarotenoids lutein, zeaxanthin and cryptoxanthin. β-carotene has also been found in chicken yolk but not as a major pigment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb01185.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Adenosine triphosphate, creatine phosphate and glucose-6-phosphate levels in the muscle of Poland China pigs reared under controlled temperature conditions were studied. Longissimus dorsi muscle from animals reared in 32°C environments had higher initial levels of adenosine triphosphate and creatine phosphate (P 〈 0.05) and lower levels of glucose-6-phosphate than that from animals reared at 21°C. Muscle from the latter group of animals underwent more rapid post-mortem glycolysis (measured as muscle pH) and more rapid increase in light reflectance. Results indicate that accelerated post-mortem glycolysis in muscle from pigs grown in specified environments may be a reflection of environmental effects upon the ability of porcine muscle to store and maintain high levels of high energy phosphate compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12099.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS FROM NONENZYMATIC BROWNING REACTIONS OF GLUCOSE AND SULFUR-CONTAINING AMINO ACIDS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– Odor evaluations, chemical analyses and the effect of pH on the nonenzymatic browning reaction products between equimolar concentrations of glucose and each of the sulfurcontaining amino acids, methionine, cysteine and cystine, were conducted. None of the 3 mixtures emitted an odor associated with meat. The cystine-glucose mixture produced no significant aroma, the cysteine-glucose mixture an odor resembling over-boiled egg and the methionine-glucose mixture an objectionable odor associated with boiled potato, the most interesting of the 3 mixtures. The characteristic odor of the last-named mixture was attributed to mercaptans. Only the methionine-glucose mixture was affected by an increase in pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb01990.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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